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Text · dataset · 2015

Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides

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The aim was to find a fast method to estimate red wines astringencies.

Description

The datasets contains the following parameters measured for 21 wines: astringencies assessed by sensory analysis or by specific tests such as BSA and MC; classical wine analysis; polyphenols analysis focused on tannins; oligosaccharides; polysaccharides (RGII, mannoproteins, polysaccharides rich in arabinose and galactose); and the absorbances at two wavelengths: 230 and 280 nm.

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Food sciences
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DataCite10.4121/uuid:d68d5ca7-41c0-410b-b3ad-89bc1a85396f15 d agoJSON v1
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concepts[field].fos:other-engineering-and-technologiessource · DataCiteconnector:datacite@1.0.0
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